Description
Orzo, also commonly referred to as pasta rice, is the highlight of this creamy lemon pasta dish. Enjoy topped with curls of parmesan, crispy sage and creamy slices of brie! View the cook-along video here.
Ingredients
Units
- 5g picked sage leaves
- 2 tablespoons olive oil
- 1 small yellow onion, diced (120g)
- 2 cloves garlic, minced
- 400g (about 2 1/2 cups) dried orzo pasta
- 2 cups vegetable stock
- 2 cups whole milk (about 480ml)
- 1 cup freshly grated Parmesan cheese, plus more for serving (36g)
- 2 lemons zested (15g)
- 100g brie
Instructions
- Place a large, high-sided casserole on medium-high heat.
- Add a generous drizzle of oil to coat the base of the pan, then add in the picked sage leaves. Fry the sage until crisp, then remove it from the pan. Set aside for serving.
- To the sage-infused oil, add the diced onion and sauté until starting to soften and turn translucent – about 3 minutes. Add the garlic and orzo and cook for 3 minutes on high, stirring as you go, until the orzo takes on a nice golden colour.
- Pour in the milk and vegetable stock. Simmer the orzo according to the packet instructions (usually 10 minutes) until al dente.
- Stir through the parmesan and lemon zest, and season the dish with salt and pepper to taste.
- Spoon the orzo into serving bowls, top with crispy sage and slices of brie. Serve immediately.
- Prep Time: 5 Minutes
- Cook Time: 20 Minutes
- Category: Mains
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 636.45kcal
- Sugar: 8.64g
- Sodium: 669.45mg
- Fat: 22.27g
- Saturated Fat: 9.37g
- Unsaturated Fat: 10.73g
- Trans Fat: 0g
- Carbohydrates: 86.38g
- Fiber: 6.8g
- Protein: 26.41g
- Cholesterol: 45.81mg